Meatloaf with Tomato Sauce

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    Meatloaf with Tomato Sauce

    Meatloaf with Tomato Sauce

    (48)
    2hours


    47 people made this

    Great for any occasion and absolutely delicious served with noodles (or mashed potatoes). Substitute white bread for wheat bread if you're looking for a healthier meal. For the fresh bread crumbs use 6 to 8 slices bread crumbled into tiny pieces.

    Ingredients
    Serves: 5 

    • 1 carrot, grated
    • 1/2 onion, diced
    • 2 cloves garlic, crushed
    • 1/2 cup diced fresh parsley
    • 1kg beef mince
    • 1/2 cup tomato sauce
    • 2 eggs
    • 1 1/2 cups fresh bread crumbs
    • 1 cup tomato sauce
    • 1 teaspoon white sugar

    Directions
    Preparation:15min  ›  Cook:45min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Preheat oven to 190 degrees C.
    2. In a medium saucepan over medium high heat saute the carrot and onion for 2 minutes or until onion is transparent. Add garlic and saute for 2 more minutes. Remove from heat and let cool.
    3. In a large bowl combine the parsley, beef, tomato sauce, 1/2 cup tomato sauce, bread and eggs; mixing well. Add the carrot/onion mixture and continue mixing but do not over mix as this will make the meatloaf dry. Transfer mixture to a 20 x 30cm baking tray and form into a loaf.
    4. Bake at 190 degrees C for 30 to 45 minutes.
    5. While loaf is baking heat the remaining tomato sauce and sugar in a medium saucepan over medium low heat. Pour over loaf when done.
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    Reviews and Ratings
    Global Ratings:
    (48)

    Reviews in English (48)

    by
    31

    Nice and moist, but . . . there's no salt or pepper in the recipe. I divided the recipe and put salt and pepper in one half and none in the other. The unsalted loaf was insipid at best - little to no flavor at all.  -  14 Jun 2004  (Review from Allrecipes USA and Canada)

    by
    27

    Thanks for the recipe! I was on a mission to find a meatloaf recipe with almost exactly these ingredients - so happy the search is over and I have this one forever in my collection. I change carrots for diced green pepper and leave out the parsley, final dish cooked absolutely perfect all the way through, flavor was enhanced by tomato garlic gravy - yum yum! This was my 1st of what will be many Italian meatloaves! Thanks again!  -  27 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    20

    I always thought meatloaf had to be the shape and weight of a brick. This recipe is very moist and flavorful and easy to prepare. Please do not try to use a regular meatloaf pan, it's much too small and you will have to end up cutting your meatlaof down the center to finish cooking.  -  11 Aug 2002  (Review from Allrecipes USA and Canada)

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